Vegetable Samosa Recipe

Make the dough

In a large bowl, combine 2 cups all-purpose flour and 1/2 tsp salt. Add 2 tbsp vegetable oil and 2 tbsp ghee (or neutral oil). Rub the fat into the flour with fingertips until mixture resembles coarse breadcrumbs. Gradually add about 1/2 cup cold water, mixing until a stiff but pliable dough forms. Do not over-hydrate; the dough should not be sticky. Knead briefly for 2–3 minutes to smooth, then cover with a damp cloth and rest 30 minutes at room temperature.

Cook potatoes and peas

Place diced potatoes in a pot, cover with water, add a pinch of salt, bring to a boil and simmer until fork-tender, about 8–10 minutes. Drain well. If using frozen peas, blanch them in boiling water for 1–2 minutes, then drain. Combine drained potatoes and peas and roughly mash with a fork or potato masher to a coarse texture (not completely smooth).

Sauté aromatics and spices

Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 15–20 seconds until fragrant. Add 1/2 cup finely chopped onion and sauté until translucent and slightly golden, about 4–5 minutes. Stir in 1 tsp grated ginger and the optional chopped green chili; cook 30 seconds.

Combine filling

Add 1/2 tsp turmeric, 1 tsp ground coriander, 3/4 tsp garam masala, and 1 tsp salt to the skillet. Cook spices 30 seconds to bloom. Add the mashed potato-pea mixture and stir thoroughly to combine. Cook on medium-low for 3–4 minutes, pressing to remove excess moisture. Stir in 1/2 tsp amchur (or 1 tsp lemon juice) and 2 tbsp chopped cilantro. Adjust seasoning to taste. Remove from heat and let the filling cool to room temperature before assembly.

Divide and roll dough

After resting, divide the dough into 8 equal portions (for medium-sized samosas). Keep unused pieces covered. On a lightly floured surface, roll each portion into a smooth ball, then flatten into a 4–5 inch diameter circle about 1/8 inch thick, shaping into an oval if easier.

Form cones

Cut each circle in half with a knife or pizza cutter to create two semi-circles. Take one semi-circle, brush the straight edge lightly with the flour-and-water paste (mix 2 tbsp flour with 1 tbsp water to a thick paste). Bring the straight edges together to form a cone, overlapping about 1/4 inch, and seal by pressing firmly. Ensure the base of the cone is closed so filling won't escape.

Fill and seal samosas

Hold the cone open with one hand and spoon 2–3 tbsp of the cooled potato-pea filling into each cone (do not overfill). Brush the top edge with a little flour paste and fold the remaining open edge down to seal, pressing firmly to form a triangular pocket. Wipe any excess paste. Place finished samosas on a tray and cover lightly to prevent drying while you fill the rest.

Heat oil and fry

Pour 2 cups vegetable oil into a heavy-bottomed skillet or deep frying pan to a depth of about 1–1.5 inches. Heat oil over medium heat until it reaches 350°F (175°C) or a small piece of dough sizzles and rises slowly. Fry samosas in batches, spacing them apart, turning occasionally, until evenly golden brown and crisp on all sides, about 6–8 minutes per batch. Maintain oil temperature—if it smokes, reduce heat; if it cools, increase heat slightly.

Drain and serve

Using a slotted spoon, transfer fried samosas to a paper towel-lined tray to drain excess oil for 1–2 minutes. Serve hot or warm with tamarind chutney, cilantro-mint chutney, or yogurt. Samosas can be kept in a warm oven (200°F / 95°C) for up to 30 minutes before serving. To reheat, bake at 375°F (190°C) 8–10 minutes to crisp.